Recipe by Rev. Msgr. J. Anthony Luminais, Bridge City Gumbo Festival
Makes 10 servings
Bring oyster water to a boil. Dissolve in cold roux and boil for approximately 1/2 hour. Add onions, celery, bell pepper and parsley. Boil an additional 1/2 hour. Add hen and andouille. Boil an additional 1/2 hour. Turn off heat, let cool and freeze, if desired. When ready to use, allow to thaw. Heat on low. At a low boil, add oysters with oyster water, and simmer for 15 minutes. Turn off heat. Let sit for 5 minutes, add salt and pepper and filé to taste. Serve over rice.